Bombay Chicken And Chick Pea Curry
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INGREDIENTS
- 1 ts Schwartz Coriander Leaf
- ; (14oz)
- ; lb)
- 1 bn Spring onions; sliced finely
- 1 tb Mango chutney
- 1 tb Vegetable oil
- ; breast, diced (1
- 1 400 gram tin chick peas;
- 450 g Boneless; skinless chicken
- 2 tb Schwartz Bombay Curry Blend
- 1 Onion ; chopped
- 1 400 gram tin chopped
INSTRUCTIONS
MMMMM--------------------------TO SERVE------------------------------- Salad and Naan Bread Heat the oil and fry the onion and chicken for 3-4 minutes until browned. Add the Bombay Curry Blend and cook for a further minute. Stir in the tomatoes, chick peas, mango chutney and 4 tbs water. Bring to the boil, cover and simmer for 15-20 minutes. Add the spring onions and Coriander Leaf and cook for a further 2-3 minutes. Serve with salad and Naan Bread.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (142g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 165 | ||
| Calories from Fat: 52 (32%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.8g | 8 % | |
| Saturated Fat 1.1g | 5 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 78.8mg | 24 % | |
| Sodium 87.7mg | 3 % | |
| Potassium 297.9mg | 8 % | |
| Total Carbohydrate 2.6g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 2.1g | ||
| Protein 24.4g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 165
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